Ohio Turkey & All the Fixings

By Claire Hoppens

There are numerous local options for choosing sustainable and locally-raised turkeys. Turkeys raised on pasture, without antibiotics and within our region can often mean safer, more sustainable and flavorful results. While not a comprehensive list, below are a few local businesses offering high quality turkeys for your Thanksgiving meal. Note that prices vary and quantities may be limited, so it's a good ideal to call to confirm availability. 

Lucky's Market
2770 N. High Street in Clintonville
(614) 447-0258
Open 7:00am-11:00pm 7 days/week

Lucky's offers all-natural turkey from amish country, antibiotic-free turkey from Plainville, free-range antibiotic-free turkey from Bowman and Landes in New Carlisle, Ohio, and Mary's Organic free-range turkey.

Weiland's Market
3600 Indianola Avenue in Clintonville
(614) 267-9878
Monday-Saturday: 9 a.m.-8 p.m.
Sunday: 10 a.m.-7 p.m.

Weiland's offers Bowman & Landes whole turkeys, turkey breasts, smoked turkeys and more. Bowman & Landes turkeys are free-range, antibiotic free and fed a vegetarian diet about 70 miles outside Columbus.

The Butcher & the Grocer
1089 West 1st Avenue in Grandview Heights
(614) 372-5376
Mon Closed
Tues–Fri 10 am–7 pm
Sat 8 am–5 pm
Sun 10 am–2 pm

The Butcher & the Grocer partnered with Sweet Grass Dairy in Frederickstown, Ohio to provide fresh, pasture-raised turkeys never fed GMO grain. Limited quantities remain and pick up is available at the butcher shop. 

North Market Poultry & Game
59 Spruce St inside the North Market
(614) 221-7237
Open 9am-7pm Tue-Sat

North Market Poultry & Grain sells Bowman & Landes turkeys throughout the holiday season.  They also carry a variety of other cuts, animals and ingredients. 

City Folks Farm Shop
4760 North High Street in Clintonville
Tue, Wed, Thu, Fri. 10:00am - 6:00pm
Sat. 10:00am - 5:00pm
Sun. Noon - 4:00pm

Once again City Folks Farm Shop has paired up with Dale Filbrun of Morning Sun Farm to offer local, certified organic, pasture-raised turkey. Pre-order now through November 16 (or until they're gone!). $4.50/lb. Turkeys range from 8 to 25 pounds. Birds will be delivered to the shop on Tuesday, November 22nd and must be picked up by 6pm that day. 

Bluescreek Farm
Corner of US 42 & OH 736
8120 US 42
Plain City, OH 43064
(614) 504-6605
Tues - Fri 10am-7pm
Saturday 9am-6pm
Closed Sunday & Monday

Bluescreek, which recently expanded into a full butcher shop and cafe in Plain City, Ohio from their North Market stall, is taking orders now for fresh, free-range Ohio turkeys. $3.69 / lb, and all orders must be placed by November 9th. Find more information on Bluescreek's turkeys, including pick up dates, here.

Tricia Wheeler, Publisher of Edible Columbus and Chef at The Seasoned Farmhouse, recommends two simple recipes this Thanksgiving, perfect accompaniments for a roasted or fried turkey. (We know you're still out there, backyard fryer afficianados!)

First, for color and a welcome bright flavor in the mix, there's cranberry sauce. Tricia recommends a recipe from cookbook author Betty Rosbottom.

Cranberry Relish
Serves 8-12

·       2 ½ cups sugar
·       1 cup orange juice
·       8 cups (2-12 ounce pkgs.) cranberries, divided
·       4 teaspoons thin julienne strips of orange peel
·       1 teaspoon ground cinnamon
·       2 tablespoons cornstarch
·       3 tablespoons water

Combine the sugar with the cup of orange juice in a large, heavy sauce pan. Place over medium heat and stir to dissolve the sugar. Add 6 cups of the cranberries, the orange peel and cinnamon. Cook, stirring, until the berries pop, 5 to 6 minutes. Remove from heat.

 Combine the cornstarch with the remaining 3 tablespoons of water and stir the cornstarch mixture and remaining 2 cups cranberries into the cooked berries. Return the pan to the heat and cook, stirring, until the mixture has thickened, 2-3 minutes. Remove from heat and let cool rom temperature.

The cranberry mixture can be prepared up to 2 days ahead. When cool, cover and refrigerate. Bring to room temperature before using. 

If you plan to use a flavorful and homemade stock in your Thanksgiving recipes, buy a secondary, smaller or broken-down turkey ahead of time to create this recipe. The stock can be used in stuffing, potatoes cooked any number of ways, as a basting liquid or in soup. 

And in the Thanksgiving aftermath? When a turkey carcass and remnants of dishes and prep stare back at you from the kitchen? Enter, turkey stock, an easy and hands off bi-product of things you'll likely already have around. 

Turkey Stock

·       6-8 Turkey Legs
·       Large Onion
·       1 cup Carrots
·       1 cup Celery
·       Dried Sage

To make a turkey stock, buy 6-8 turkey legs or wings. Roast them on a sheet tray at 400 degreesfor 1 hour, and add a little stock or water to the sheet tray. Coat legs with a little olive oil, dried sage and salt and pepper. After an hour, sauté one large onion and 1 cup of carrots, and 1 cup of celery in a little olive oil, add legs and then cover with warm water. Simmer for 3 hours, drain and freeze stock for us on Thanksgiving Day. 

For more information and recipes, check out Countryside Conservancy's Thanksgiving Field Guide.